Correlation Analysis of Mineral Content and Cooking Quality from 20 Broad Bean Varieties

[1] Salunkhe D K, Kadam S S. Broad bean. CRC Press, Inc. 1989. 223.

[2] DelValle J M, Stanlev D W. Food Research International, 1995, 28(5): 455.

[3] Aguilera J M, Rivera J. Food Res. Inter., 1992, 25(2): 101.

[4] Kyriakidis N B, Apostolidis A, Papazoglou L E, et al. Sci. Food Agric., 1997, 74(2): 186.

[5] Mbofung C M F, Rigby N, Waldron K W. Journal of Agricultural and Food Chemistry, 1999, 47(12): 5232.

[6] Ojijo O N K, Kimura T, Shimizu N, et al. J. Soc. Agric. Struct., 2000, 84: 61.

[8] Kmiecik W, Lisiewskal Z, Jaworska G. Journal of Food Composition and Analysis, 2000, 13: 905.

[10] American Association of Cereal Chemists (AACC). Approved Methods of the AACC. 10th ed., Methods 08. 02, 2000.

[11] Buren V, Bourne M, Downing D, et al. Journal of Food Science, 1986, 51(5): 1228.

[12] Taiwo K A, Akanbi C T, Ajibola O O. Journal of Food Engineering, 1998, 37: 331.

[14] Sheung K, Winnie S. Curtin University of Technology, School of Public Health, 2000.

[15] Jiang S L, Wu J G, Feng Y, et al. Agric. Food Chem., 2007, 55(23): 9608.